Rich ricotta cannoli dip swirled with a creamy cookie butter made from CHIPS AHOY! Cookie pieces and finished with a crunchy cookie crumble creates a great to-go treat for the emerging dessert delivery trend.
- 15 oz. whole milk ricotta cheese, drained
- 8 oz. cream cheese, softened
- 6-1/4 oz. powdered sugar
- 1 tsp. vanilla bean paste
- 7 oz. CHIPS AHOY! Cookies, crumbled, divided
- 4 oz. milk
- 1 tsp. lemon zest
NUTRITION FACTS
Nutritional facts are based on a single serving
|
| Calories |
170 |
| Total fat |
9g |
| Saturated fat |
4.5g |
| Trans fat |
0g |
| Cholesterol |
20mg |
| Sodium |
100mg |
| Carbohydrate |
22g |
| Dietary fiber |
0g |
| Sugars |
17g |
| Added sugars |
14g |
| Protein |
2g |
| Vitamin D |
2%DV |
| Calcium |
4%DV |
| Iron |
2%DV |
| Potassium |
2%DV |
|
WATCH VIDEO
DIRECTIONS
-
Beat
ricotta and cream cheeses with electric mixer until smooth. Add sugar and vanilla bean paste; beat until well blended. Divide mixture evenly between 2 mixing bowls.
-
Combine
1-1/2 cups cookie crumbs and milk in separate bowl, stirring until milk is absorbed. Fold mixture into 1 bowl of the cheese mixture. Fold lemon zest into second bowl of cheese mixture. Spoon each mixture into separate pastry bags fitted with small round tips.
For each serving:
-
Pipe
1-1/4 oz. of each mixture into serving bowl; swirl to combine. Sprinkle with a small amount of the remaining cookie crumbs.
Serving Suggestion:
Serve with cannoli chips for dipping.